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Title:
PROCESS FOR PREPARATION OF JAPANESE "SAKE" USING "KOJI" (RICE MALT) WHICH IS MADE BY PROPAGATING RHIZOPUS ON RAW RICE
Document Type and Number:
Japanese Patent JPS5856668
Kind Code:
A
Abstract:

PURPOSE: A mold in Rhizopus is propagated on raw rice to make KOJI and the resultant KOJI and a saccharification enzyme are used together to make SAKE which gives refreshment, because of its high malic acid content.

CONSTITUTION: Raw rice is polished and made to absorb water by 20W30%, then inoculated with a Rhizopus such as Rhizopus oryzae or Rhizopus japanics. Then, they are cultured in a chamber whose temperature is kept at 30°C for about 2 days to make KOJI (rice malt). The KOJI and a saccharification enzyme preparation are used together to effect customary brewing of SAKE.


Inventors:
Sato, Makoto
Sugano, Nobuo
Sato, Kazuo
Oba, Toshiteru
Application Number:
JP1981000156087
Publication Date:
April 04, 1983
Filing Date:
September 30, 1981
Export Citation:
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Assignee:
TAX ADM AGENCY
International Classes:
C12G3/02; (IPC1-7): C12G3/02



 
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